I had such success adding carrots to potato latkes, I decided to be even more daring and add carrots and zucchini. This was tasty but I doubt that the zucchini caused this. The carrots and onions probably gave it the flavor. These went quickly and I consider them a success.
I am playing around with different kinds of latkes and still have a number more to make. I do want to bake some of these, probably a thicker one than this. The fried ones are crispy and the baked ones, less so. Tonight, I made cottage cheese latkes. These can be made with ricotta as well.
I have one with cream cheese, I want to try as I am a fan of cream cheese.
All week, I wanted to make cauliflower latkes and I am hoping that I do this tomorrow. Latkes are fun and although, I certainly could make them, all year, I tend to keep them for Chanukah.Vegetable Latkes
4 large baking potatoes
1 medium zucchini
1 large onion
1/2 cup brown rice flour or all-purpose flour
1/4 teaspoon salt
1/4 teaspoon.. black pepper
oil for frying
1. Shred potatoes, carrots, zucchini and onion in food processor.
2. Blend the eggs, flour and spices with the vegetables.
3. In a large skillet, heat oil on medium-high heat.
4. Using a tablespoon cookie scoop, drop scoops of latkes batter into the hot oil, flattening the pancakes with the back of a spoon. Fry for 3-4 minutes on each side, until golden brown on the outside and cooked through.
5. Remove the pancakes to paper towels to drain.
6. Place on serving plate and eat hearty.
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These Latkes look delicious!!ReplyDelete
Yum! We made a potato croquette similar to this years ago. I had forgotten all about it and my kids really liked it.ReplyDelete
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